CN108634268A - A kind of acid bamboo shoot chafing dish bottom flavorings and its processing method - Google Patents
A kind of acid bamboo shoot chafing dish bottom flavorings and its processing method Download PDFInfo
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- CN108634268A CN108634268A CN201810225800.1A CN201810225800A CN108634268A CN 108634268 A CN108634268 A CN 108634268A CN 201810225800 A CN201810225800 A CN 201810225800A CN 108634268 A CN108634268 A CN 108634268A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of acid bamboo shoot chafing dish bottom flavorings and its processing method.The acid bamboo shoot chafing dish bottom flavorings include following raw material：45~50 parts of acid bamboo shoot, 67~83 parts of Os Sus domestica, 13~17 parts of mushroom, 5~9 parts of jujube, 5~9 parts of uncooked chestnut, 23~31 parts of Chinese yam, 5~8 parts of garlic, 0~3 part of refined salt, 0~2 part of chickens' extract, 1~5 part of light-coloured vinegar, 1~5 part of chive；It is handled three times after Os Sus domestica single treatment, Os Sus domestica after-treatment, Os Sus domestica, Chinese yam processing, acid bamboo shoot processing, mushroom processing, jujube is handled, bottom material packs 8 processing technologys of processing, the finished acid bamboo shoot chaffy dish bottom material produced is not salty oiliness, acid is refreshing palatable, it is green and healthy, it is convenient quick, at the same have promote enterogastric peristalsis, it is aid digestion, whet the appetite, enriching yin and nourishing kidney, alleviate flank pain and other effects.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of acid bamboo shoot chafing dish bottom flavorings and its processing method.
Background technology
Bamboo shoots are full of nutrition, commonly use protein, fat, crude fibre, calcium, phosphorus, iron, 18 kinds of amino acid, VB12, VB2, VC etc.
Multivitamin and trace element Se, Ge etc..Traditional Chinese medicine thinks that bamboo shoots property is sweet, is slightly cold, is nontoxic, control quench one's thirst, diuresis, clearing lung-heat and change
Phlegm, to edema, ascites acute nephritis, breath with cough, diabetes have certain curative effect.Modern health medicine thinks that bamboo shoots have anti-
The healthcare functions such as cancer, anti-cancer, anti-aging.Bamboo shoots are full of nutrition, and pesticide need not be used in growth course, are a kind of pollution-free
Coarse-fibred natural green food.In recent years, with the continuous improvement of living standards of the people, the consumption market of bamboo shoots is continuous
Expand, bamboo shoots and its fabricated product are increasingly liked that consumption figure is in recent years with its unique flavor and nutritional ingredient by people
Carry out steady-state growth always, can be by bamboo shoot process at acid bamboo shoot, dried bamboo shoots to improve the added value of bamboo shoots, taste is fresh and sweet, rich in edible
Fiber is ideal pollution-free food.
Acid bamboo shoot has bamboo shoots to ferment as traditional seasoning good merchantable brand, and it is fresh and tender that mouthfeel is crisp, is referred to as " treasure in dish ",
There is the good reputation of " taste hat vegetarian diet ".The collocation of acid bamboo shoot rib soup meat and vegetables is reasonable, and acid bamboo shoot can promote enteron aisle compacted containing abundant cellulose
It is dynamic so that the substances such as cholesterol, fat shorter residence time in vivo can mitigate stomach burden with meat product collocation, and
And the addition of acid bamboo shoot improves light mouthfeel in soup so that the flavor acid of soup is felt well palatable, is made us appetite and is increased.
With the rapid development of the national economy, social progress, human lives' rhythm is gradually accelerated, and people increasingly like
The food of food quickly, green, healthy, but with the increase of operating pressure, more and more crowds that work After Hours select outer
The mode that face is at will had some is resolved adequate food and clothing because even oneself want to do eat all without energy；And outside food is a large amount of rich everyday
Fatty food leads to people's loss of appetite, weight gain, and chafing dish restaurant must all be selected by occasionally wanting to eat a light tasty and refreshing chafing dish,
Hundreds of thousands of pieces have been spent, a clear soup chafing dish not liked is had, or has found the still plenty of meat and fish eaten so that much go to work people
Group's loss of appetite, will not starve and also not know to eat that the case where seriously occurs.
Invention content
To solve the above-mentioned problems, fast and convenient pollution-free food auxiliary material is provided for more crowds, the present invention provides one
Kind acid bamboo shoot chafing dish bottom flavorings and its processing method.
The present invention is achieved by the following technical solutions：
A kind of acid bamboo shoot chafing dish bottom flavorings, including following raw material：
45~50 parts of acid bamboo shoot, 67~83 parts of Os Sus domestica, 13~17 parts of mushroom, 5~9 parts of jujube, 5~9 parts of uncooked chestnut, Chinese yam
23~31 parts, 5~8 parts of garlic, 0~2 part of refined salt, 0~1 part of chickens' extract, 1~5 part of light-coloured vinegar, 1~5 part of chive.
Preferably, the acid bamboo shoot chafing dish bottom flavorings include following raw material：
47 parts of acid bamboo shoot, 71 parts of Os Sus domestica, 13 parts of mushroom, 7 parts of jujube, 5 parts of uncooked chestnut, 23 parts of Chinese yam, 5 parts of garlic, refined salt
0.5 part, 0.2 part of chickens' extract, 3 parts of light-coloured vinegar, 3 parts of chive.
Preferably, the Os Sus domestica is drawn materials to the Os Sus domestica of black pig more than annual, when Os Sus domestica is drawn materials when black pig death
Between≤3h, fat meat on os purum head is picked after materials, is only left meat muscle and/or is sticked in a small amount of lean meat on bone；It is put into after picking only
It is stored in 10~13 DEG C of cold water.
Preferably, the Chinese yam is drawn materials to wild Black Hills medicine.
A kind of processing method of acid bamboo shoot chafing dish bottom flavorings, includes the following steps：
A, Os Sus domestica single treatment：Fresh Os Sus domestica is taken, fat meat on os purum head is picked, only leave meat muscle and/or sticks in bone
A small amount of lean meat on head；It is put into 1~2h of storage in 10~13 DEG C of cold water after picking only, keeps water temperature constant during storage；
B, Os Sus domestica after-treatment：Os Sus domestica after taking cold water to store, is chopped to 5~6cm3The chop block of size, pours into 1/2
The light-coloured vinegar of parts by weight, stirs and evenly mixs, and 1~3h of standing, which is placed in 50~55 DEG C of warm water, to be eluriated 2~3 times, is pulled out, is drained surface layer
Water；
C, Os Sus domestica is handled three times：The above-mentioned chop block drained after superficial water is put into big iron pan, drinking water is added extremely
It is totally submerged chop block, remaining light-coloured vinegar, slow boiling heating, until boiling water, goes skim-coat buoyant foam is added；Cease fire, then is placed in 10
It is eluriated once in~13 DEG C of cold water, pulls out and drain surface moisture, be immediately placed in big iron pan, drinking water to the water surface is added and is higher than
2~3cm of chop, slow boiling are heated to water in pot and start bubbling, change big fire continuous heating, are capped 40~45min of infusion, per 10min
It is primary to stir stirring；
D, Chinese yam is handled：The wild Black Hills medicine for taking fresh nothing rotten, peeled wash are cut into 3~5cm3Chinese yam block, wait for cylinder
Chinese yam block is added immediately after 40~45min of sub- bone infusion, garlic, uncooked chestnut after cleaning change slow boiling and be persistently capped infusion；
E, acid bamboo shoot is handled：The acid bamboo shoot that do not go bad is taken while chop infusion, is placed in clear water and is eluriated once, pulls out and drain surface layer
Water is cut into the acid bamboo shoot piece of long 3~5cm, wide 0.5~1cm, rear 0~0.3cm, is placed in another mouthful of iron pan and does stir-frying to acid bamboo shoot piece table
Face no moisture, and acid bamboo shoot piece starts dehydration shrinkage, after 10~15min of Chinese yam infusion to be added, the acid bamboo shoot piece after doing stir-frying is added, changes
Big fire is persistently capped infusion；
F, mushroom is handled：While acid bamboo shoot processing, the mushroom for taking fresh nothing rotten removes the mushroom of 1~2cm long from bottom
Foot, by mushroom it is therefrom longitudinal sectional be two valves, be placed in flowing water and rinse well, pull out and drain surface moisture, acid bamboo shoot piece infusion to be added
After 5min, mushroom after cleaning is added, big fire continues infusion, is not capped；
G, jujube is handled：After 10~12min of mushroom infusion is added, the jujube after addition is clean, the refined salt of 1/2 parts by weight,
Change slow boiling and heat 15~20min, remaining refined salt and chickens' extract is added, ceases fire after continuing slow boiling infusion 3min, cooling 2min is added pre-
First ready green onion section；
H, bottom material packaging processing：Green onion section pulls chop block in pot out after 5min is added, and leaves surplus stock, waits for that temperature is reduced to
Pack, dry storage are sealed after room temperature.
Preferably, during infusion, primary material is often added, stirs material in the primary pot of stirring.
Preferably, in Os Sus domestica single treatment and three times processing procedure, Os Sus domestica boils before not cutting block with chop block
It is identical that the cold water temperature eluriated is impregnated after boiling.
Preferably, in step (g), the green onion section length is 3~5cm；The chive kind is thin rice green onion.
Preferably, in step (i), the packed specification of bottom material includes 125g/ bags or 200g/ bags.
In technical solution provided by the invention, the mushroom is in process, vertical from centre if mushroom head is too big
It is cut to pintongs；If head is moderate, longitudinal sectional from centre is two valves；If head is too small, directly clean spare.
In technical solution provided by the invention, the finished acid bamboo shoot chaffy dish bottom material can add 1~2 liter of water per 250g, for 3~
4 people are edible；It can add 1~4 liter of water per 500g, it is edible for 4~8 people.
The beneficial effects of the invention are as follows：
1, the present invention selects Os Sus domestica and acid bamboo shoot is major ingredient, and processing boils out a kind of acid bamboo shoot clear soup hotpot seasoning, by enduring
Os Sus domestica extraction os in os marrow and animal oil are boiled, instead of the addition of edible oil so that oil content is moderate in finished acid bamboo shoot chaffy dish bottom material, no
It is light oiliness, it is salubrious palatable；
2, the present invention selects Os Sus domestica and acid bamboo shoot is major ingredient, and meat and vegetables collocation is reasonable, and the cellulose being rich in acid bamboo shoot is incorporated
Into bobbin bone soup, mitigate stomach burden, and the addition of acid bamboo shoot improves mouthfeel light in bobbin bone soup so that the flavor of soup
Acid is refreshing palatable, increases gastrointestinal disturbances ability, makes us appetite and increase；
3, jujube and Chinese chestnut are added in acid bamboo shoot chafing dish bottom flavorings provided by the invention, by jujube and Chinese chestnut by way of infusion
Organic assembling, and be dissolved into bobbin bone soup so that the acid bamboo shoot chafing dish bottom flavorings processed also have enriching yin and nourishing kidney, alleviate waist pain
Pain and other effects；
4, acid bamboo shoot chafing dish bottom flavorings provided by the invention are suitable as clear soup bottom material, do not add preservative or chemical raw material, green
Health, the shelf-life up to 12 months, is suitble to eat in family or chafing dish restaurant is edible, add water heating directly edible, convenient and efficient.
Specific implementation mode
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It include not only the content showed in embodiment.
Embodiment 1
It present embodiments provides a kind of acid bamboo shoot chafing dish bottom flavorings and its processing method, specific process is as follows：
Step 1：Prepare the raw material of following weight：
Acid bamboo shoot 47kg, Os Sus domestica 71kg, mushroom 13kg, jujube 7kg, uncooked chestnut 5kg, Chinese yam 23kg, garlic 5kg, refined salt
0.5kg, chickens' extract 0.2kg, light-coloured vinegar 3kg, chive 3kg.
Step 2: Os Sus domestica single treatment：Fresh Os Sus domestica is taken, fat meat on os purum head is picked, only leaves meat muscle and/or adhesion
A small amount of lean meat on bone；It is put into 12 DEG C of cold water after picking only and stores 1h, keep water temperature constant during storage；
Step 3: Os Sus domestica after-treatment：Os Sus domestica after taking cold water to store, is chopped to 5cm3The chop block of size, is poured into
The light-coloured vinegar of 1/2 parts by weight, stirs and evenly mixs, and standing 2h, which is placed in 50 DEG C of warm water, to be eluriated 2 times, is pulled out, is drained superficial water；
Step 4: Os Sus domestica is handled three times：The above-mentioned chop block drained after superficial water is put into big iron pan, addition is drunk
Remaining light-coloured vinegar, slow boiling heating, until boiling water, goes skim-coat buoyant foam is added to chop block is totally submerged in water；Cease fire, then sets
It is eluriated once in 12 DEG C of cold water, pulls out and drain surface moisture, be immediately placed in big iron pan, drinking water to the water surface is added and is higher than
Chop 3cm, slow boiling are heated to water in pot and start bubbling, change big fire continuous heating, are capped infusion 45min, and stirring is stirred per 10min
Once；
Step 5: Chinese yam is handled：The wild Black Hills medicine for taking fresh nothing rotten, peeled wash are cut into 5cm3Chinese yam block, wait for
Chinese yam block is added immediately after Os Sus domestica infusion 45min, garlic, uncooked chestnut after cleaning stir stirring once, change slow boiling and persistently add
Lid infusion；
Step 6: acid bamboo shoot is handled：The acid bamboo shoot that do not go bad is taken while chop infusion, is placed in clear water and is eluriated once, pulls drip out
Dry superficial water is cut into the acid bamboo shoot piece of long 5cm, width 1cm, rear 0.3cm, and it is anhydrous to acid bamboo shoot piece surface to be placed in another mouthful of iron pan dry stir-frying
Point, and acid bamboo shoot piece starts dehydration shrinkage, after Chinese yam infusion 15min to be added, the acid bamboo shoot piece after doing stir-frying is added, stirs stirring one
It is secondary, change big fire and is persistently capped infusion；
Step 7: mushroom is handled：While acid bamboo shoot processing, the mushroom for taking fresh nothing rotten removes the mushroom of 1cm long from bottom
Foot, by the too big mushroom of head from it is intermediate it is longitudinal sectional be pintongs, by the moderate mushroom of head from it is intermediate it is longitudinal sectional be two valves, head is too small
Mushroom do not have to cutting, be placed in flowing water and rinse well, pull out and drain surface moisture, after acid bamboo shoot piece infusion 5min to be added, add
Mushroom after entering to clean, big fire continue infusion, are not capped；
Step 8: jujube is handled：After mushroom infusion 12min is added, the jujube after addition is clean, the refined salt of 1/2 parts by weight,
Change slow boiling heating 20min, remaining refined salt and chickens' extract is added, ceases fire after continuing slow boiling infusion 3min, cooling 2min is added accurate in advance
The thin rice green onion sections of 5cm long got ready；
Step 9: bottom material packaging processing：Green onion section pulls chop block in pot out after 5min is added, and leaves surplus stock, waits for temperature
Pack is sealed after being reduced to room temperature, 250g/ bags of specification fills half bottom material, 500g/ bags of the remaining bottom material of specification dress, dry storage
It deposits.
In the present embodiment, the Os Sus domestica is drawn materials to the Os Sus domestica of black pig more than annual, Os Sus domestica black pig when drawing materials
Death time 2h picks fat meat on os purum head after materials, only leaves meat muscle and sticks in a small amount of lean meat on bone；It is put into after picking only
It is stored in 12 DEG C of cold water.
In the present embodiment, the Chinese yam is drawn materials to wild Black Hills medicine.
In the present embodiment, each raw material is equally divided into five parts, point five mouthfuls of pots press identical processing method, are finally worked into
Finished acid bamboo shoot chaffy dish bottom material 134.7kg, finished acid bamboo shoot chaffy dish bottom material homogeneous transparent, slightly light is light yellow.
In the present embodiment, block is preposition to impregnate 1h to Os Sus domestica in 12 DEG C of cold water cutting, effectively by the bone in Os Sus domestica
Marrow refrigerates in bone, ensures that Os Sus domestica is fresh and tasty.
In the present embodiment, bobbin bone block is heated to after boiling water taking out immediately for the first time and be placed in 12 DEG C of cold water, allows
Os Sus domestica in hot and cold water alternately roll, promote bone burst, during follow-up infusion effectively by Os Sus domestica marrow and
Animal oil is extract, and increases the fragrance and mouthfeel of bone soup.
In the present embodiment, jujube and Chinese chestnut infusion are added in bone soup, effectively carries the beneficiating ingredient of jujube and Chinese chestnut
It refines in bone soup so that the acid bamboo shoot bottom material processed also has enriching yin and nourishing kidney, remissive treatment flank pain and other effects.
In the present embodiment, bobbin bone block is taken out after tanning, reduces the volume of acid bamboo shoot bottom material so that acid bamboo shoot chafing dish bottom
Expect to carry the delicate flavour of Os Sus domestica during edible, but lose the presence of Os Sus domestica, to food meat fan or does not eat meat person leaves
One layer of mysterious veil.
In the present embodiment, finished acid bamboo shoot chaffy dish bottom material taste acid is felt well palatable, not salty not light, can add water 1 to 2 per 125g
It rises, it is edible for 3 to 4 people；It can add 1 to 4 liter of water per 200g, it is edible for 4 to 8 people.
In the present embodiment, the available chafing dish of self-control at home of finished acid bamboo shoot chaffy dish bottom material is edible, and purchase acid is only needed when edible
One bag of bamboo shoot chaffy dish bottom material, is put into pot, boiling is added to boil, and boiling hot dish is instant, and acid is tasty and refreshing thirsty, clearing heat and detoxicating, effectively increases eater and eats
It is intended to.
Embodiment 2
The present embodiment is on the basis of embodiment 1, another acid bamboo shoot formula of hot pot soup base and its processing method provided, tool
Body process is as follows：
Step 1: preparing following raw material：
Acid bamboo shoot 45kg, Os Sus domestica 83kg, mushroom 15kg, jujube 6kg, uncooked chestnut 5kg, Chinese yam 23kg, garlic 5kg, refined salt
0.5kg, chickens' extract 0.2kg, light-coloured vinegar 4kg, chive 3kg.
Step 2: Os Sus domestica single treatment：Fresh Os Sus domestica is taken, fat meat on os purum head is picked, only leaves meat muscle and/or adhesion
A small amount of lean meat on bone；It is put into 10 DEG C of cold water after picking only and stores 1h, keep water temperature constant during storage；
Step 3: Os Sus domestica after-treatment：Os Sus domestica after taking cold water to store, is chopped to 6cm3The chop block of size, is poured into
The light-coloured vinegar of 1/2 parts by weight, stirs and evenly mixs, and standing 2h, which is placed in 53 DEG C of warm water, to be eluriated 2 times, is pulled out, is drained superficial water；
Step 4: Os Sus domestica is handled three times：The above-mentioned chop block drained after superficial water is put into big iron pan, addition is drunk
Remaining light-coloured vinegar, slow boiling heating, until boiling water, goes skim-coat buoyant foam is added to chop block is totally submerged in water；Cease fire, then sets
It is eluriated once in 10 DEG C of cold water, pulls out and drain surface moisture, be immediately placed in big iron pan, drinking water to the water surface is added and is higher than
Chop 3cm, slow boiling are heated to water in pot and start bubbling, change big fire continuous heating, are capped infusion 40min, and stirring is stirred per 10min
Once；
Step 5: Chinese yam is handled：The wild Black Hills medicine for taking fresh nothing rotten, peeled wash are cut into 4cm3Chinese yam block, wait for
Chinese yam block is added immediately after Os Sus domestica infusion 40min, garlic, uncooked chestnut after cleaning stir stirring once, change slow boiling and persistently add
Lid infusion；
Step 6: acid bamboo shoot is handled：The acid bamboo shoot that do not go bad is taken while chop infusion, is placed in clear water and is eluriated once, pulls drip out
Dry superficial water is cut into the acid bamboo shoot piece of long 4cm, width 1cm, rear 0.2cm, and it is anhydrous to acid bamboo shoot piece surface to be placed in another mouthful of iron pan dry stir-frying
Point, and acid bamboo shoot piece starts dehydration shrinkage, after Chinese yam infusion 15min to be added, the acid bamboo shoot piece after doing stir-frying is added, stirs stirring one
It is secondary, change big fire and is persistently capped infusion；
Step 7: mushroom is handled：While acid bamboo shoot processing, the mushroom for taking fresh nothing rotten removes the mushroom of 1cm long from bottom
Foot, by the too big mushroom of head from it is intermediate it is longitudinal sectional be pintongs, by the moderate mushroom of head from it is intermediate it is longitudinal sectional be two valves, head is too small
Mushroom do not have to cutting, be placed in flowing water and rinse well, pull out and drain surface moisture, after acid bamboo shoot piece infusion 5min to be added, add
Mushroom after entering to clean, big fire continue infusion, are not capped；
Step 8: jujube is handled：After mushroom infusion 10min is added, the jujube after addition is clean, the refined salt of 1/2 parts by weight,
Change slow boiling heating 15min, remaining refined salt and chickens' extract is added, ceases fire after continuing slow boiling infusion 3min, cooling 2min is added accurate in advance
The thin rice green onion sections of 5cm long got ready；
Step 9: bottom material packaging processing：Green onion section pulls chop block in pot out after 5min is added, and leaves surplus stock, waits for temperature
Pack is sealed after being reduced to room temperature, by the packed all acid bamboo shoot chafing dish bottom flavorings of 250g/ bags of specifications, dry storage.
In the present embodiment, the Os Sus domestica is drawn materials to the Os Sus domestica of black pig more than annual, Os Sus domestica black pig when drawing materials
Fat meat on os purum head is picked within death time 3h, after materials, only leaves meat muscle and sticks in a small amount of lean meat on bone；After picking only
It is put into 10 DEG C of cold water and stores.
In the present embodiment, the Chinese yam is drawn materials to wild Black Hills medicine.
In the present embodiment, each raw material is equally divided into three parts, point three mouthfuls of pots press identical processing method, are finally worked into
Finished acid bamboo shoot chaffy dish bottom material 106.5kg, finished acid bamboo shoot chaffy dish bottom material homogeneous transparent, slightly light is light yellow.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What without departing from technical solution of the present invention content, according to the technical essence of the invention to made by above example it is any modification, etc.
With variation and modification, in the range of still falling within technical solution of the present invention.
Claims (9)
1. a kind of acid bamboo shoot chafing dish bottom flavorings, which is characterized in that including following raw material：
45~50 parts of acid bamboo shoot, 67~83 parts of Os Sus domestica, 13~17 parts of mushroom, 5~9 parts of jujube, 5~9 parts of uncooked chestnut, Chinese yam 23~
31 parts, 5~8 parts of garlic, 0~3 part of refined salt, 0~2 part of chickens' extract, 1~5 part of light-coloured vinegar, 1~5 part of chive.
2. a kind of acid bamboo shoot chafing dish bottom flavorings according to claim 1, which is characterized in that including following raw material：
47 parts of acid bamboo shoot, 71 parts of Os Sus domestica, 13 parts of mushroom, 7 parts of jujube, 5 parts of uncooked chestnut, 23 parts of Chinese yam, 5 parts of garlic, refined salt 0.5
Part, 0.2 part of chickens' extract, 3 parts of light-coloured vinegar, 3 parts of chive.
3. a kind of acid bamboo shoot chafing dish bottom flavorings according to claim 1~2 any one, which is characterized in that the Os Sus domestica takes
Material is to the Os Sus domestica of black pig more than annual, Os Sus domestica black pig death time≤3h when drawing materials, and fat meat on os purum head is picked after materials,
It only leaves meat muscle and/or sticks in a small amount of lean meat on bone；It is put into 10~13 DEG C of cold water and stores after picking only.
4. a kind of acid bamboo shoot chafing dish bottom flavorings according to claim 1~2 any one, which is characterized in that the Chinese yam materials
To wild Black Hills medicine.
5. a kind of processing method of acid bamboo shoot chafing dish bottom flavorings, which is characterized in that include the following steps：
A, Os Sus domestica single treatment：Fresh Os Sus domestica is taken, fat meat on os purum head is picked, only leave meat muscle and/or is sticked on bone
A small amount of lean meat；It is put into 1~2h of storage in 10~13 DEG C of cold water after picking only, keeps water temperature constant during storage；
B, Os Sus domestica after-treatment：Os Sus domestica after taking cold water to store, is chopped to 5~6cm3The chop block of size, pours into 1/2 weight
The light-coloured vinegar of part, stirs and evenly mixs, and 1~3h of standing, which is placed in 50~55 DEG C of warm water, to be eluriated 2~3 times, is pulled out, is drained superficial water；
C, Os Sus domestica is handled three times：The above-mentioned chop block drained after superficial water is put into big iron pan, drinking water is added to complete
Chop block is submerged, remaining light-coloured vinegar, slow boiling heating, until boiling water, goes skim-coat buoyant foam is added；Cease fire, then is placed in 10~13
DEG C cold water in eluriate primary, pull out and drain surface moisture, be immediately placed in big iron pan, drinking water to the water surface is added and is higher than chop
2~3cm, slow boiling are heated to water in pot and start bubbling, change big fire continuous heating, are capped 40~45min of infusion, are stirred per 10min
Stirring is primary；
D, Chinese yam is handled：The wild Black Hills medicine for taking fresh nothing rotten, peeled wash are cut into 3~5cm3Chinese yam block, wait for Os Sus domestica
Chinese yam block is added after 40~45min of infusion immediately, garlic, uncooked chestnut after cleaning change slow boiling and be persistently capped infusion；
E, acid bamboo shoot is handled：The acid bamboo shoot that do not go bad is taken while chop infusion, is placed in clear water and is eluriated once, pulls out and drain superficial water,
Be cut into the acid bamboo shoot piece of long 3~5cm, wide 0.5~1cm, rear 0~0.3cm, be placed in another mouthful of iron pan do stir-frying to acid bamboo shoot piece surface without
Moisture, and acid bamboo shoot piece starts dehydration shrinkage, after 10~15min of Chinese yam infusion to be added, the acid bamboo shoot piece after doing stir-frying is added, changes big fire
Persistently it is capped infusion；
F, mushroom is handled：While acid bamboo shoot processing, the mushroom for taking fresh nothing rotten removes the mushroom foot of 1~2cm long from bottom, will
It is two valves that mushroom is therefrom longitudinal sectional, is placed in flowing water and rinses well, pulls out and drains surface moisture, acid bamboo shoot piece infusion 5min to be added
Afterwards, mushroom after cleaning is added, big fire continues infusion, is not capped；
G, jujube is handled：After 10~12min of mushroom infusion is added, the jujube after cleaning is added, the refined salt of 1/2 parts by weight changes text
Fire 15~20min of heating, is added remaining refined salt and chickens' extract, ceases fire after continuing slow boiling infusion 3min, cooling 2min, is added accurate in advance
The green onion section got ready；
H, bottom material packaging processing：Green onion section pulls chop block in pot out after 5min is added, and leaves surplus stock, waits for that temperature is reduced to room temperature
Sealing pack afterwards, dry storage.
6. a kind of processing method of acid bamboo shoot chafing dish bottom flavorings according to claim 5, which is characterized in that during infusion,
Primary material is often added, stirs material in the primary pot of stirring.
7. a kind of processing method of acid bamboo shoot chafing dish bottom flavorings according to claim 5, which is characterized in that once locate in Os Sus domestica
In reason and three times processing procedure, Os Sus domestica is not before cutting block and chop block boils the complete phase of cold water temperature impregnated eluriate later
Together.
8. a kind of processing method of acid bamboo shoot chafing dish bottom flavorings according to claim 5, which is characterized in that described in step (g)
It is 3~5cm that green onion, which saves length,；The chive kind is thin rice green onion.
9. a kind of processing method of acid bamboo shoot chafing dish bottom flavorings according to claim 5, which is characterized in that described in step (i)
The packed specification of bottom material includes 250g/ bags or 500g/ bags.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113679021A (en) * | 2021-08-30 | 2021-11-23 | 聚豪食品(重庆)有限公司 | Hot pot seasoning flavor based on direct vat set integrated fermentation technology and preparation method thereof |
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